Betty Hallock

Writer

Betty Hallock no longer works for the Los Angeles Times. Previously she was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.

Now that customizable bowls of poké are the next build-you-own pizza, a new poké shop seems to open every few weeks. Sweetfin Poké, with a mix-and-match menu developed by Dakota Weiss (recently at the W Westwood and a “Top Chef” contestant), opened Monday in Santa Monica. The shop might be small,...

Name of restaurant: Ostrich Farm, after a bygone railway that traveled the nearby hills and ravines to Griffith Park. (No ostrich on the menu.) Chef/owner: Jaime Turrey — formerly a server and cook at several San Francisco restaurants and the monsieur behind the Monsieur Egg one-man oeufs-and-pastries...

The Coachella Valley is a magnet for those who seek luxurious accommodations in the winter months. Snowbirds, hipsters and devotees of all things Midcentury Modern flock to sleek new hotels and second homes in pursuit of sun, spas and sports. Fine dining, however, is rarely at the top of anyone's...

Jessie Litow and Rachael Sheridan are a thousand pounds of Italian almonds into their brand new business: Solstice Canyon almond butters. Made in Los Angeles with organic, unpasteurized almonds, it's the stuff of serious toast (and you do take your toast seriously, don't you?). It all started with...

Adam Perry Lang is a chef, cookbook author and award-winning barbecue expert. After graduating from the Culinary Institute of America and working at restaurants including Le Cirque and Daniel in New York and Guy Savoy in France, Lang decided to follow his passion: grilling and barbecuing. He opened...

A new marketplace restaurant will rise in the location that was formerly Jerry's Famous Deli on Beverly Boulevard in West Hollywood, which closed last year after nearly two decades in business. H.wood Group partners John Terzian and Brian Toll of the Nice Guy, Bootsy Bellows, Shorebar and Hooray...

If you’re a food-loving Angeleno with a penchant for checking out all the hottest-of-the-hot restaurants, then you’re probably already familiar with the work of David Irvin. He isn’t a chef, a mixologist or a barista. He’s not a maitre d’. Nor is he a sommelier. But as the creative force behind...